Wednesday, June 2, 2010

Hey, pie!!

Tuesday morning: woke up, felt like pie, bought blueberries, made a pie.

mixed berries, sugar, cornstarch, cinnamon, salt, lemon juice
flour, butter, sugar, salt, ice-water


  • 2 1/2 C flour, I replaced some of this with whole wheat flour, it makes it a little heavier
  • Mix in sugar (a tablespoon) and salt (a teaspoon)
  • Cut up some cold butter (I used a little less than two sticks) Use a pastry blender or a couple of knives to cut the butter into the flour/sugar/salt mixture. Leave biggish/flatish pieces of butter for something flakier.
  • Add water, a tablespoon at a time and mix it in with your hands… you want the dough to just barely stick together. I ended up using somewhere between four and five.
  • Put it in the fridge for a bit, I only did for 15 minutes, but it might benefit from longer.

  • Unlike with the crust, you can pretty much go to town and do whatever you want.
  • I found some fairly small blueberries, but there weren't enough to fill the deep dish, so I added some blackberries and strawberries as well.
  • Mix together some sugar (1/2 - 3/4 C), cornstarch (3 - 4 Tbsp) and salt (pinch). Add some cinnamon if you feel like, I like it (a little less than half a teaspoon)
  • Pour this mixture over the rinsed and dried fruit (4 - 5 C of fruit), mix it up, throw some lemon juice on it, too.
  • Let it sit for a little while, turn the mixture now and then, kind of like folding so you don't break too many berries

  • Pour the fruit into the pie crust
  • If you want a top crust, put one on. 
  • Latticing isn't hard, just start with three going in each direction and work it out from there.
  • Bake in a preheated, 400° F oven for about 50 minutes. There is some variance here, just look for a browning crust and filling that is starting to bubble. If the crust is browning too much, take some foil and put it on top.

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